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There is nothing better than gazpacho on a hot summer day. Make sure you use really ripe, high-quality tomatoes for this recipe--most of the flavor comes from them. Serve with bread.

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Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.

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  • Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.

  • Cover and refrigerate until chilled, at least 1 hour.

  • Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.

Cook's Note:

If you like, you can remove the skin of the tomatoes for an even smoother gazpacho.

Nutrition Facts

215 calories; protein 3.9g; carbohydrates 20.6g; fat 14.3g; sodium 18.8mg. Full Nutrition
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